By Heather Manley
- 2 lb Wright Brand Bacon (maple/brown sugar or regular)
- 3 c flour
- 1 c brown sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 5 eggs
- 2 1/2 c buttermilk
- 1 1/2 tsp vanilla extract
- 2/3 c vegetable oil
- 3 tbsp bacon infused Bourbon
- 1 stick unsalted butter
- 1 tbsp maple syrup
- 1 slice of bacon, finely chopped
- 1 tsp brown sugar
- 3 oz rendered bacon fat
- 750 ml bottle of Makers Mark
- 1/2 c duck skin and fat
- 2 1/2 tbsp bacon fat
- 2 legs of Duck Confit
- 3 tbsp bacon fat
- 1 c heavy whipping cream
- 2 tbsp granulated sugar
- 2 tbsp pure maple syrup
- 1/4 c Wright Brand Bacon-cooked and chopped
- 4 slices Wright Brand Bacon, chopped-use sweet/maple bacon
- 1 c chopped butternut squash cubes
- 1 1/4 c maple syrup
- 1 to 2 quail or chicken eggs
- Preheat a waffle iron; grease with bacon fat.
- Whisk the flour, brown sugar, baking powder, baking soda, and salt together in a large bowl.
- Beat the eggs, buttermilk, vegetable oil, and vanilla together in a separate bowl.
- Fold the wet mixture into the flour mixture.
- Add the bacon (14 to 16 pieces) and stir, being careful to not over mix.
- Ladle 1/3 C of the batter into the preheated waffle iron and cook until desired texture.
- Heat Skillet to medium high and cook bacon until crispy.
- With a slotted spoon, transfer bacon onto a paper towel.
- Reserve 1 teaspoon of the bacon fat.
- Combine bacon, reserved bacon fat, bacon infused bourbon, maple syrup and sugar.
- With a fork, mix well and transfer to a bowl or wrap tightly in parchment paper.
- Chill until cold.
- Cook a pound of a bacon and reserve the rendered fat.
- Add the hot fat to a jar and fill with bourbon.
- Seal and allow to stand until it reaches room temp.
- Place the jar in the freezer for 24 hours.
- The fat will solidify but the bourbon will remain in a liquid state.
- Open the jar and pour off the bourbon, straining through a coffee filter or cheesecloth to remove any loose fat particle.
- Heat the bacon fat in a skillet on Med High.
- Add the duck skin and fat and cook until desired crispiness.
- Salt if needed.
- Preheat Oven to 375 degrees.
- Prepare a baking sheet with cooking grate.
- Arrange the bacon on the prepared grate on top of baking sheet, brush with bourbon and sprinkle with brown sugar, the more used the sweeter the bacon.
- Bake in the preheated oven until the bacon is crispy and the brown sugar is caramelized, 15 to 20 min.
- Immediately remove the bacon to a cutting board; cut into small pieces and set aside.
- In a skillet heat the bacon fat over medium high heat.
- Add the duck confit and brown on all sides.
- Transfer to a cutting board and when cool enough, shred into bit sized pieces.
- Lightly salt and pepper to taste.
- Beat cream in a large mixing bowl, using a mixer on high speed, until stiff peaks form.
- Beat in additional 2 tbsp sugar, 2 tbsp maple syrup, 1 tsp vanilla and bacon until well combines.
- Heat a large skillet over medium heat and add the chopped bacon.
- Once the fat is rendered and the bacon starts to crisp, add in the butternut squash and stir.
- Cover the skillet, reduce the heat to medium-low and cook until the squash is fork tender and begins to caramelize, about 10 minutes.
- Stir once or twice in between-you do not want the squash to become mushy.
- Add in the syrup and bring the mixture to a boil.
- Once boiling, turn off the heat and cover the syrup until ready to use.
- Heat skillet with 1-2 tbsp of bacon fat.
- Add egg and cook until ready as sunny side up or over easy.
- Remove promptly to ensure yolk remains creamy.
- Assemble dish immediately.
- Lay 1 to 2 waffles down, top with egg, highlight with bacon seared shredded duck confit.
- Top with duck cracklings, garnish with chives and candied bacon.
- Drizzle maple syrup mixture over the top or around the sides of the waffles
- One dollop of bacon whipped cream on the side, one scoop of the bacon Bourbon butter on side.
- Dust bacon whipped cream with edible glitter and a few granules of Bourbon smoked sugar.